Shape into eight sausages, lightly roll in cornmeal and chill for 20 minutes before frying.

Shallow fry in sunflower oil until crisp and lightly browned.

Serve as part of a veggie breakfast or with mash and gravy!

Additional notes

“The veggie sausage – proof that you don’t need to eat ‘lightly’ to eat healthfully! If you’re like me, in winter you just want to curl up with a good book and a hot plate of veggie bangers and mash. The sausages are also wonderful as part of a hearty vegetarian Full English!”

Recipe courtesy of Rachel Demuth, founder of Demuths Cookery School

One of the longest running vegetarian cookery schools in the UK, Demuths Cookery School teaches creative modern vegetarian and vegan cookery with award-winning chef Rachel Demuth.